This is my very simplified version of the famous Sacher torte: I don't pretend it's perfect but, according to those who have tried it, it's very good and pleasant to the taste!
Compared to those prepared at Sacher or by great pastry chefs, this version is prepared without major problems and is excellent to offer to friends.
I never bothered to photograph all the steps of the preparation but, at least, this time I managed to photograph the cake before it was all swept away!
Compared to the classic preparation, which sees the chocolate mixture added to the beaten egg yolks and the egg whites, whipped until stiff, as the last ingredient, I limited myself to preparing a Genoese pasta (sponge cake) then completed with the chocolate mixture.
Forgive me purists…
we, in the meantime, let's start cooking, starting as always with the ingredients!
Ingredients:
DOUGH, cake tin cm: |
Ø 22 |
Ø 18 |
|
sugar |
g. |
150 |
60 |
eggs |
pc. |
5 |
2 |
flour |
g. |
150 |
60 |
dark chocolate |
g. |
150 |
60 |
butter |
g. |
150 |
60 |
sale |
q.s. |
q.s. |
|
baking powder (optional) |
sachet |
1 |
½ |
orange zest (optional) |
ct. |
2 |
1 |
pure vanilla (optional) |
pinch (made with three fingers) |
1 |
½ |
FILLING |
|||
Apricot jam |
q.s. |
q.s. |
|
APRICOT SYRUP: |
|||
Apricot jam |
TS. |
2 |
1 |
water |
TS. |
1 |
½ |
CHOCOLATE GLAZE: |
|||
sugar |
g. |
75 |
15 |
water |
ml. |
125 |
25 |
dark chocolate |
g. |
100 |
20 |
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Preparation:
Sift and mix the flour with the salt and possibly with the flavourings (optional) and the baking powder if you are not sure you know how to assemble a sponge cake.
Butter and flour a ring cake pan and set aside.
Preheat the oven to 180°C in static mode.
Break the chocolate into pieces and melt it in a bain-marie. As soon as it is melted, and removed from the heat, add the butter, kept at room temperature, a little at a time, in pieces until you obtain a fluid and homogeneous mixture. Set it aside in a warm place to keep it liquid.
Whip the whole eggs and the sugar while hot, then continue with the hand or electric whisk as for the preparation of a Genoese pasta (sponge cake).
Finish by adding the flour and then, mixing gently, the chocolate and butter mixture.
Pour the mixture into the cake tin and bake in the oven at 180°C for 50-60 minutes.
Allow the cake to cool completely on a rack and only then cut it in half and fill it with apricot jam.
Bring two tablespoons of jam to the boil with a tablespoon of water, pass it through a sieve and spread it over the entire surface of the cake.
To prepare the typical chocolate glaze, bring the water mixed with the sugar to the boil and continue stirring for a few minutes until you obtain a syrup.
Remove from the heat, wait a couple of minutes and then add, stirring, the chocolate cut into small pieces (or grated…).
Put the saucepan back on the heat and, on low heat, stir until you obtain a smooth cream.
Remove from the heat, wait a couple of minutes, then pour it and spread it over the entire surface of the cake and the edges.
Don’t waste time scraping the saucepan clean: any chocolate that drips onto the counter, like the chocolate left in the saucepan, can be collected, reheated, and used to trim the edges!
Keep the Sacher in a cool place (but not in the refrigerator…) until the icing has set.
Buon appetito!
ADVICES AND NOTES:
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* Recipe, text only: to print or download. (in preparation)
- Some people also add rum or orange juice to the syrup: it's a matter of taste and this is not the original Sacher!
- The icing can also be prepared by melting the chocolate hot or in a bain-marie with already lukewarm milk;
if you really don't feel like it, ... there are some excellent ready-made icings at the supermarket. - See also: Sponge cake, Margherita cake, soft version!
Your comments are welcome!
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